Bagels

Bits and bites from the world of bagels.

Raisin bagels and bagel crisps

Patent flour – 100%
Wheat gluten – 3%   
Sugar – 3%
Salt – 2%
Vegetable oil – 2%
Water – 50%
Yeast – .07%   
Raisins (conditioned) – 35%

Method:
1. Form bagels into approximately 3 oz. of dough.
2. Place on cornmeal dusted pans and cover lightly with wax paper; refrigerate for several hours or overnight.
3. Remove from refrigerator and set at room temperature for 20 minutes.
4. Boil for 30 seconds on each side.
5. Bake for 20 to 25 minutes at 400 F.
6. To make bagel crisps: slice bagels with slicer and place on sheetpan. Brush or spray with melted butter and bake at 400 F until crispy.
Recipe courtesy the California Raisin Marketing Board, www.calraisins.org.

• The most commonly purchased item to go with coffee is a bagel, muffin, doughnut or pastry (40 percent). (Source: U.S. National Omnibus Survey, Sept.-Oct. 2004, conducted for ExxonMobil.)

• According to the University of Pennsylvania’s Dr. Shiriki Kumanyika, the average bagel has doubled in size to four ounces in just a few years.

•  “A bagel used to be the equivalent of two slices of bread but today, bagels are much larger and one bagel has as many calories as four to five slices of bread. Most people would have two slices of toast not five but could easily eat one of today’s much larger bagels in one sitting.” -Doug Cook, RD, M.H.Sc, A Nutritional Compass, www.healthyontario.com

• In the second quarter of 2005, George Weston Ltd. reported double-digit percentage growth in the English muffin and bagel categories of its bakery operations. (Source: CP)

• Maple Leaf foods Inc. said it achieved “modest growth” in its third-quarter despite higher energy costs and lower commodity prices for its pork, poultry, feed and rendering businesses. Its bakery products group saw sales improve by four per cent. The improved profitability was slightly offset by costs for a new bagel plant in England, higher advertising costs and lower bagel sales in North America. (Source: CP)

• In October 2005, Sara Lee introduced bagels that look and taste like the original thing, but are made with 15 per cent whole grain flour (that’s nine grams of whole grain per bagel). The bagels are sold six per 20-ounce package, are trans fat-free and have no artificial flavours or colours. The suggested retail price per package is $3.19.